Stuffed Eggplant Recipe (Turkish Karnıyarık)
Roasted eggplants split open and filled with a juicy, spiced minced meat filling, topped with fresh tomatoes and a light sauce, then baked until golden.
Ingredients
For the Eggplants:
- 4 large eggplants
- Olive oil for brushing
For the Filling:
- 500 g ground beef
- 1 medium onion finely chopped
- 5-6 green chilies sliced
- 2 large tomatoes 1 diced, 1 sliced for topping
- 1 tbsp red pepper paste
- 1 tbsp tomato paste
- Olive oil as needed
- Salt to taste
- Black pepper to taste
- Hot pepper sliced (optional, for topping)
Instructions
- Slice into the eggplants lengthwise to create a pocket. Soak in salted water for 10 minutes, then rinse and pat dry thoroughly.
- Arrange the eggplants in a greased baking tray and brush generously with olive oil. Roast at 200°C (fan) for 30-35 minutes, until tops are browned and flesh is tender.
- While the eggplants roast, sauté the onion in olive oil until soft. Add the ground beef and cook until browned.
- Stir in the diced tomato, green chilies, pepper paste, and tomato paste. Season with salt and black pepper, and simmer for a few minutes until slightly thickened.
- Remove the eggplants from the oven and gently press open the slit with a fork to form a pocket. Spoon the meat filling into each one.
- Top with sliced tomato and pepper. Thin any remaining sauce with a little water and spoon over the tray.
- Return to the oven and bake for another 10-15 minutes, until the tops are lightly browned and bubbling.
- Rest for a few minutes before serving.
Notes
- Soaking the eggplant in salted water softens the texture and reduces bitterness.
- Ground lamb can be used instead of beef for a richer, more traditional flavor.
- Leftovers keep well in the fridge for up to 3 days, or freeze for up to 2 months.